Cut off the bottoms (about two inches from the end) and boil the broccolette for about two or three minutes.

Drain the brocollette, saving two cups of the boiling water, and cut off the tops. Set aside some of the tops to break into little pieces as garnish for the plate.

Sautee the onions with black pepper, oregano, and thyme until they are starting to turn translucent.

Add the garlic and continue to sautee until it is fully softened.

Add the sausage, turn up the heat a bit, and continue to sautee until it is nicely browned, breaking it up well with your wooden spoon.

Deglaze with the wine, and reduce until the alcohol is all gone.

Add the chicken stock and broccolette water and continue to reduce.

Sauce is done! The richness of the fucken flavors is unreal! Salt to taste.

While the sauce is finishing reducing, boil the fusilli in salty water until it is very molto al dente. Add one cup of the pasta water to the sauce, drain the pasta, add them and the broccolette to the sauce, and finish for about two or three minutes on medium-high heat, stirring occasionally.